Krokanters: all the recipes for producing dehydrated tuiles with Excalibur or convection oven

Krokanters is the new collection of dehydrator stencils optimized to work with Excalibur dehydrators.

Available in Naturaka and Geometrik versions, Krokanters is an easy and economical solution that allows any type of restaurant, pastry shop, or cocktail bar to produce large quantities of customized tuiles with a minimum cost, giving extraordinary freedom of creation to professionals.

We developed a series of recipes that you can adapt to your taste to enrich your recipes with different textures and flavors.

 

Tools needed to produce dehydrated tuiles and snacks:

• A set of Krokanters stencils (Geometrik or Naturaka)
• One Excalibur dehydrator
• One angled spatula
• One silicone mat for Excalibur
• One Teflon mat for Excalibur
• One Omega blender
• One immersion blender
• One humidity controlled Dry Food Box for better preservation

Krokanter templates can also be used to produce oven-baked tuiles.

Savory recipes for Krokanters stencils

Porcini mushroom tuiles

INGREDIENTS

• 100 g wheat flour
• 100 g butter
• 70 g egg white
• 20 g walnut oil
• 3 g salt
• 5 g freeze-dried porcini powder SOSA

PREPARATION

• Cream the butter.
• Add the egg white and the walnut oil.
• Mix the wheat flour with the salt and the porcini powder and sift.
• Add to the mixture with a silicone spatula until a homogeneous paste is formed.
• Chill the paste in the refrigerator at 4°C for 30 minutes.
• Place the 100%MAKEAT Krokanters template on a silicone mat.
• Spread the dough over the template with a spatula, remove the template and place the mat on a tray.
• Reserve in the refrigerator at 4°C for 30 minutes more.
• Bake at 170°C – fan #2 for 9 minutes.
• Cool at room temperature outside the pan.

Spirulina seaweed tuiles

INGREDIENTS

• 50 g wheat flour
• 60 g butter
• 35 g egg white
• 1.5 g fine salt
• 4.5 g spirulina powder
• 2.25 g dashi powder

PREPARATION

• Dissolve the dashi powder in the egg white.
• Cream the butter and mix all the ingredients to form a homogeneous paste.
• Chill the paste in the refrigerator at 4°C for 30 minutes.
• Place the 100%MAKEAT Krokanters stencil of your choice on a silicone mat.
• Spread the dough over the stencil with a spatula. Remove the Krokanters stencil.
• Place the silicone on a tray and set aside in the refrigerator at 4°C for 30 minutes more.
• Bake in a ventilated oven at 170°C fan #2 for 9 minutes.
• Cool at room temperature outside the tray.

Duck tuiles

INGREDIENTS

• 100 g wheat flour
• 100 g egg white
• 100 g isomalt
• 250 g crumbled duck confit meat
• 5 g fine salt
• 0.35 g freshly ground black pepper

PREPARATION

• Place all ingredients in an Omega blender.
• Grind until a homogeneous paste is formed and strain finely.
• Chill the paste in the refrigerator at 4°C for 1 hour.
• Place the 100%MAKEAT Krokanters stencil on a silicone mat.
• Spread the dough on the stencil.
• Place the silicone on a tray and place in the refrigerator at 4°C for another 30 minutes.
• Bake at 170°C – fan #2 for 8 minutes.
• Cool at room temperature outside the pan and unmold.

Pimentón de la Vera – Smoked Paprika Tuiles

INGREDIENTS

• 200 g wheat flour
• 200 g butter
• 140 g egg white
• 40 g olive oil 0.4
• 6 g fine salt
• 12 g smoked de la Vera paprika
• 1 g spicy de la Vera paprika

PREPARATION

• Cream the butter.
• Add the egg white and the olive oil.
• Mix the wheat flour with the salt, the peppers and sift.
• Incorporate into the mixture with a silicone spatula until a homogeneous paste is formed.
• Chill the dough in the refrigerator at 4°C for 30 minutes.
• Place the 100%MAKEAT Krokanters stencil on a silicone mat.
• Spread the dough over the Krokanters stencil with a spatula and remove it gently.
• Place on a tray and set aside in the refrigerator at 4°C for 30 minutes more.
• Bake at 170°C fan #2 for 9 minutes.
• Cool at room temperature out of the pan and unmold.

Red bell pepper crunchy snacks

INGREDIENTS

• 250 g red bell pepper puree
• 10 g gochujang
• 25 g trisol (Procrunx SOSA)
• 5 g soy sauce
• 2.5 g agar agar
• 1.5 g fine salt

PREPARATION

• Place in a pitcher all the ingredients except the agar agar.
• Mix using an immersion blender.
• Place the mixture together with the agar agar in a saucepan and bring to the boil, stirring constantly with a whisk.
• Place the mixture in a container and set aside in the refrigerator at 4°C for 2 hours or until completely gelled.
• Pass through an immersion blender to obtain a fluid gel.
• Place a template of Krokanters 100%MAKEAT on a Teflon sheet.
• Spread the fluid gel with a spatula. Remove the Krokanters template.
• Transfer to the Excalibur dehydrator and dry at 50°C for 24 hours.

 

Sweet recipes for Krokanters stencils

 

Apricot crunchies

INGREDIENTS

• 400 g apricot puree
• 55 g powdered sugar
• 65 g Isomalt
• 15 g liquid glucose
• 0.5 g citric acid

PREPARATION

• Place the mango, Isomalt, glucose, powdered sugar and citric acid in a saucepan on the stove.
• Raise to a temperature of 85°C and keep stirring for 3-minute intervals, making sure that the Isomalt dissolves very well.
• Strain finely and store in the refrigerator at 4°C for 12 hours.
• Place the chosen Krokanters 100%MAKEAT template on a Teflon sheet of the dehydrator.
• Spread the apricot dough over the template.
• Remove the Krokanters template.
• Place the Teflon sheet on a tray of the Excalibur dehydrator and dry at 50°C for 36 hours.
• When the crisp is dehydrated, unmold and store in an airtight Dry Food Box to protect from moisture.

Cilantro crunchy snacks

INGREDIENTS

• 140 g peeled green pistachio nuts
• 230 g water
• 100 g powdered sugar
• 15 g glucose
• 7 g coriander powder
• dried coriander for sprinkling

PREPARATION

• Put the water, sugar, pistachios and glucose in an Omega blender.
• Blend for 5 minutes at maximum speed.
• Strain finely and store in an airtight container in the refrigerator at 4°C for 2 hours to hydrate.
• Add the coriander powder.
• Spread the mixture on a Teflon sheet over a Krokanters template.
• Remove the Krokanters template.
• Sprinkle extra coriander powder on top.
• Transfer to the Excalibur dehydrator and dry at 45 °C for 24 hours.
• When dehydrated, store in an airtight Dry Food Box to protect from moisture.

Raspberry crunchies

INGREDIENTS

• 325 g 100% raspberry purée
• 7.5 g SOSA concentrated raspberry paste
• 40 g trehalose
• 30 g cold Gelcrem or Gelcrem Universal SOSA
• 45 g trisol (Procrunx SOSA)

PREPARATION

• Mix the dry ingredients.
• Place them in a pitcher.
• Add the rest of the ingredients.
• Mix for 3 minutes with an immersion blender.
• Strain finely and let the dough rest in the refrigerator at 4°C for 1 hour to hydrate.
• Place a Krokanters template on a silicone mat or Teflon sheet.
• Spread the dough with a spatula over the template and remove it.
• Dry in a dehydrator at 45°C for 24 hours.
• When the crisp is dehydrated, store it in an airtight Dry Food Box to protect it from humidity.

Nut crunchies

INGREDIENTS

• 240 g water
• 100 g sugar
• 140 g nuts (almond, pistachio, hazelnut, pine nut, etc.)
• 15 g liquid glucose

PREPARATION

• Place the water and sugar in a saucepan and bring to a boil.
• Remove from the heat and place it in an Omega blender together with the glucose and the selected dried fruit.
• Blend for 5 minutes at maximum speed.
• Strain finely and let the dough rest in the refrigerator at 4°C for 2 hours to hydrate.
• Place a Krokanters stencil on a silicone mat or Teflon sheet.
• Spread the dough over the template with a spatula.
• Remove the Krokanters stencil.
• Dry in Excalibur dehydrator at 50°C for 24 hours.
• When the crisp is dehydrated, store it in an airtight Dry Food Box to protect it from humidity.

Note: the nuts may or may not be peeled (e.g. hazelnut, almond) and roasted or not before incorporation into the recipe.

Strawberry crunchies

INGREDIENTS

• 250 g 100% strawberry puree
• 50 g trehalose
• 25 g trisol (Procrunx SOSA)
• 2.5 g agar agar

PREPARATION

• Place in a pitcher all the ingredients except the agar agar.
• Mix using an immersion blender.
• Place the mixture together with the agar agar in a saucepan and bring to the boil, stirring constantly with a whisk.
• Place the mixture in a plastic container and store in the refrigerator at 4°C for 2 hours or until it gels completely.
• Pass through an immersion blender to obtain a fluid gel.
• Place a stencil of Krokanters 100%MAKEAT on a Teflon sheet.
• Spread the fluid gel with a spatula and remove the template.
• Transfer to the Excalibur dehydrator and dry at 50°C for 24 hours.

Neutral or flavored caramel tuiles

INGREDIENTS

• 200 g fondant
• 100 g liquid glucose
• 100 g isomalt

PREPARATION

• Put the glucose and fondant in a saucepan over medium heat.
• When they are dissolved, add the isomalt and cook until 165 °C.
• Remove from the heat and roll out on a silicone mat to a thickness of 0.5 cm.
• Mark with a knife in squares of 5 cm on each side.
• Once cool, cut into pieces following the marks on the squares.
• Grind in an Omega blender until a fine powder is obtained.
• Place a silicone mat on a baking tray and place the desired Krokanters stencil on the silicone mat.
• Using a sieve, sprinkle the caramel powder evenly over the template.
• Remove the Krokanters stencil.
• Place the plate in the preheated oven at 170°C, but turned off (without ventilation, or the caramel would fly off).
• Leave in the oven for a few minutes until the caramel powder melts and sticks together creating the shapes.
• Remove from the oven, let cool and unmold.

Note: Different flavorings can be added to this candy at the time of grinding to make the powder. Some examples could be: dried herbs, ground spices, cocoa powder, freeze-dried fruit, industrial candies, etc. It is important that they are dry elements that do not contribute any moisture to the caramel.

Classic tuiles

INGREDIENTS

• 150 g flour
• 150 g powdered sugar
• 150 g butter
• 130 g egg white

PREPARATION

• Pump the butter.
• Mix all the ingredients homogeneously.
• Set aside in the refrigerator at 4°C for 1 hour.
• Choose a 100%MAKEAT Krokanters stencil and place it on a silicone mat.
• Roll out the dough on the template.
• Remove the template from the silicone.
• Let it rest in the refrigerator at 4°C for 1 hour for the butter to solidify.
• Bake in a ventilated oven at 165°C until golden brown.
• Shape hot if desired.

Note: It can be flavored by adding grated coconut, cinnamon powder, grated citrus peel, vanilla, curry powder, etc.

Cocoa tuiles

INGREDIENTS

• 100 g flour
• 50 g cocoa powder
• 150 g powdered sugar
• 150 g butter
• 130 g egg white

PREPARATION

• Pump the butter.
• Mix all the ingredients homogeneously.
• Set aside in the refrigerator at 4°C for 1 hour.
• Choose a 100%MAKEAT Krokanters stencil and place it on a silicone mat.
• Roll out the dough on the stencil.
• Remove the Krokanters stencil from the silicone mat.
• Place in the refrigerator at 4°C for 1 hour to allow the butter to solidify.
• Bake in a ventilated oven at 165°C until golden brown.
• Shape hot if desired.

Note: Be careful with the cooking point, as it is difficult to distinguish the browning due to the coloration provided by the cocoa.

Cherry tuiles

INGREDIENTS

• 100 g cherry puree
• 4 g citric acid
• 250 g powdered sugar
• 150 g flour
• 100 g butter

PREPARATION

• Mix the cherry puree and citric acid.
• Add the sifted powdered sugar and flour.
• Melt the butter and incorporate it.
• Mix until a homogeneous paste is formed.
• Chill the dough in the refrigerator at 4°C for 1 hour.
• Place the chosen Krokanters 100%MAKEAT stencil on a silicone mat.
• Spread the dough over the template with a spatula and remove the Krokanters stencil.
• Place the silicone on a tray and set it aside in the refrigerator at 4°C for 1 hour.
• Bake in the oven at 160°C with a medium fan for 8 minutes.

Dried raspberry meringues

INGREDIENTS

• 180 g egg white
• 300 g sugar
• 0.5 g fine salt
• freeze-dried raspberry powder

PREPARATION

• Place the egg white and salt in the bowl of the food processor with the planetary mixer and beat 10 seconds at low speed and gradually increase the speed.
• When the egg whites are half whipped, add the sugar in the form of rain a little at a time without interrupting the beating.
• Whip until the meringue is firm and do not overwhip so that the mixture does not grainy.
• Place a Krokanters stencil on a silicone mat or Teflon sheet.
• Spread the meringue over the template with a spatula.
• Remove the Krokanters stencil.
• Sprinkle freeze-dried raspberries on top.
• Dry in oven at 110°C or at 70°C in the Excalibur dehydrator until the meringue is completely dry and crisp.

Dried black currant meringues

INGREDIENTS

• 250 g blackcurrant puree
• 25 g albumin powder
• 110 g sugar
• 40 g trehalose

PREPARATION

• Mix all the ingredients in a pitcher with the help of an immersion blender.
• Place in the bowl of a food processor with a planetary mixer.
• Whip on speed 3-4.
• Place a Krokanters template on a silicone or Teflon sheet.
• Spread the meringue over the template with a spatula and remove it.
• Dry in Excalibur dehydrator at 55°C for 12 hours or until the meringue is completely dry and crisp.